G'ribiyia b's-smid / Algerian Semolina Sugar Cookies

Salam Alaikum / Greetings readers,

Ghoriba cookies are popular across all of the Arabic speaking countries including Algeria which is where this recipe originates from, although similar versions can be found in neighbouring Morocco.

The fine semolina gives these cookies a slightly chewy and pleasant gritty texture and my addition of a nut on top before baking adds a bit of crunch.

Semolina is great at soaking up any liquid, so if you like dunking be it in tea, coffee or milk then you should put these cookies on your 'to bake list'

G'ribiyia b's-smid / Algerian Semolina Sugar Cookies

Adapted from Chef Zadi

Makes: 20- 30 cookies

Ingredients

500g  or approximately 2 cups

¾ cup of semolina flour

1 egg, separated

325g/ approx 1cup plain flour

½ cups plus 2 tbsp of sugar or vanilla sugar

113g / ½ cup butter

½  teaspoon of baking soda

X amount of Water (you could use a mix of orange blossom/ rose water diluted with regular water)

To decorate(optional) - nuts and/or powdered/coarse/demerara sugar

Method

Preheat oven to 350F/ 180C/160C (fan)/ Gas Mark 4

Beat the egg yolk and butter until light and fluffy. Add the sugar and blend for 30seconds to a minute.

Whisk the egg whites until soft peak consistency

Blend the egg and butter mixture with the semolina. The dough will feel "gritty"

Add the egg white.The dough does not come together add  water and blend until it does. Try not to overwork the cookie dough.

Take a 2 tablespoons of dough and shape it with your hands to form a sphere. Wetting your hands with water keeps the dough from sticking to your hands.

If you like you can dip the cookies in sugar and decorate before baking, Place the cookies 2" apart from each other on parchment lined baking sheet. Bake for about 10-15 minutes. Transfer and cool on wire rack.